Butter Cream Swiss Roll

It's been a stressful and busy month for me. On Tuesday, just finish my IOB exam paper but i still have another round of exam on next week is my statistics paper.

After next week, i will have more time for my baking session. What more Christmas is coming! This year there will a celebration at my 二 姐 (Second Sis) house, i can't for that day to arrive. It been so many year since i celebrate Christmas, every year Christmas is just a normal day at home. But this year definitely not and i was wondering what to bake for this coming special day. ^^

Yesterday i managed to squeezed some of my time, so i decided to bake a swiss roll cake. Luckily this time i success, the previous experience is totally distorted and i threw away.

I bought a book is all about making swiss roll cake, is a pretty awesome book. It come with 2 VCD inside the book, the VCD show the step by step procedure on making the swiss roll. This is a very good book for the beginner like me. The only thing is that this Chinese book the word they used is 繁體中文 (Traditional Chinese) which is slightly different from 简体中文 (Simplified Chinese) and i take up a long time to search word by word to find out the pronunciation.

I didn't did a good roll on the cake as you can see from the picture. I believe this require a few practice on rolling the cake. Practice make perfect ^0^

Chiffon Cake Ingredient:

• 4 egg yolk
• 20gm caster sugar
• 40ml oil
• 40ml milk
• 80gm cake flour
• 4 egg white
• 80gm caster sugar

Butter Creme:

• 80gm unsalted butter (room temperature)
• 20gm icing sugar
• 50ml whipping cream

Method -
Chiffon Cake:
(Mixing Egg Yolk)

1. Preheat the oven to 180°C (160°C with fan)
2. In a clean bowl, place the egg yolk and sugar together and beat with a hand mixer until the sugar dissolve
3. First slowly add in the oil while continue beating the batter
4. Secondly slowly add in the milk while continue beating the batter
5. Pour the cake flour into the batter and beat in the same direction (clockwise or anti), beat gently until the flour is incorporate. (After done, place one side)

(Beating Egg white)

1. Place the egg white in a clean and dry bowl, use a electric hand mixer and beat the egg white until big bubble appear
2. Continue beat the egg white until the portion become more, divide the sugar 3 to 4 times add in at a time
3. Change the speed to high, beat the egg white until stiff peak form.
4. Place 1/3 of the egg white into the egg yolk batter and mix gently till combine
5. Pour the remaining egg white into the batter and mix until combine
6. Pour the batter into the prepared pan
7. Bake in the oven for 12 minute or until when insert the toothpick come out clean

Butter Creme:

1. Combine the butter and icing sugar in a mixing bowl and blends both well with a spatula
2. Use a electric hand mixer, beat the icing sugar and butter become soft and fluffy
3. While beating the icing sugar and butter, slowly add in the whipping cream and continue to beat until everything combine

Roll the Cake:

1. While the cake has cool, spread the butter creme all over the cake and roll into a log.
2. Keep inside the fridge for 30 to 60 minute to let it set into a swiss roll.